🍽️ Fresh Tomato Pesto

Name: Fresh Tomato Pesto
Total time: 15 min
Yield: 4 servings
Ingredients: 80 g tomatoes, dried in oil; 0.5 bunch basil (picked leaves); 120 ml olive oil; 1 small garlic clove(s) (peeled); 60 g parmesan, freshly grated; 40 g walnuts (roasted)

164 kcal · 15 min · 4 servings

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Ingredients

80 g tomatoes, dried in oil
0.5 bunch basil (picked leaves)
120 ml olive oil
1 small garlic clove(s) (peeled)
60 g parmesan, freshly grated
40 g walnuts (roasted)

Instructions

1. Place the tomatoes, basil, olive oil, and garlic in a blender or use a hand blender to chop everything finely. Then add the nuts and cheese and mix the mixture thoroughly again. Finally, season the pesto with salt and pepper to taste if needed.
2. The pesto stays fresh for at least one month when stored in a closed container in the refrigerator.
3. For a recipe yield of 10 servings, one single serving contains 169 kilocalories.
4. Check out the other two recipes from our video as well: "Pesto" and "Anchovy Pesto".

Nutrition per serving

kcal: 164
Protein: 3 g · Fett/Fat: 17 g · Carbs: 1 g